Apple Treacle Tarts

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Treacle tart is a traditional British dessert consisting of a pastry case with a syrup and breadcrumb filling. It is so simple to make, but a great way to use up old bread. It is usually only flavoured with a little lemon zest, but having received kilos of free organic Finnish apples from my sister in law, I added some grated apple too. It was super good, moist and delicious. It will definitely be on my list of quick desserts for unexpected guests. I served mine with a spoonful of oat whipped cream, to continue the simplicity of the dish. I am slightly obsessed with mini tarts at the moment, but you can just as easily make the recipe as one large tart.

Apple Treacle Tarts – make 4 individual tarts

150 g flour

95 g vegan butter or margarine

a good pinch of salt

150 g golden syrup

70 g fresh breadcrumbs

zest and juice of a lemon

1 large apple, peeled and grated (you want a sweet apple that softens when cooked)

Apple Treacle Tarts

Preheat the oven to 180 degrees c.

Add the flour and salt into a large bowl and rub in the margarine/ butter, until the mixture resembles bread crumbs. Add a few splashes of iced cold water and use a knife to draw the breadcrumbs into a smooth pastry dough. Wrap in cling film and allow to chill.

Meanwhile gently heat the syrup in a sauce pan. Once runny add the zest, lemon juice grated apple and breadcrumbs. Mix well and set to one side.

Roll the chilled pastry to around 5 mm thick on a floured surface. Line your tart tins and trim the edges. Share out the bread crumb mix into the pastry lined tins, trying not to squash the mixture down too much, I would recommend a fork for this.